THE USE AND STORAGE OF CANDI SYRUP
Belgian style candi syrups come in many forms, packaging, and from many nationalities. Some
are US, Dutch, Belgian, British, etc. Since candi syrup is an essential ingredient in making high
quality ales and lagers it is essential to choose a premium quality candi syrup to meet color,
flavor, fermentability, and purity characteristics to improve the probability of brewing success.
Premium candi syrups are a balanced combination of fructose, glucose, and a very small
amount of sucrose. The finest candi syrups are designed to have very specific proportions of
various sugars in order to create unique flavor profiles when consumed by Saccharomyces
cerevisiae. Candi syrup should have no preservatives, acids, coloring agents, or stabilizers. In
other words, candi syrup should be all natural1. It is moderately viscous at room temperature
for ease of pouring, and the darker syrups contain varying degrees of thermally produced
palatable flavors that have caramel, toffee, dark stone fruit to coffee, anise, and dark bakers
chocolate, (descriptions of Candi Syrup, Inc. products only). Candi Syrup, Inc’s candi syrups have
a rated gravity impact of 1.032 PPG.
Recommendation for Cool Syrup Handling
Cool syrups will pour more slowly and less thoroughly in any form of packaging. To improve
pouring from the stand up pouches during cool conditions, simply place the unopened pouch in
a small bowl of water at 110F and let sit for 10 minutes. The warmer syrup will have a better
flow rate and will pour more thoroughly.
Recommendations for Adding Candi Syrups
Of the questions most commonly asked, when to add candi syrups in the process of brewing is
the most frequent. Unless you are using a direct element boil2 the syrups can be added at the
beginning of the boil, the end of the boil or just after boil completion, (flameout). The time of
1
Candi Syrup, Inc. products are all natural, gluten free, and are not made with GMO ingredients. They contain no
preservatives, no coloring agents, no acids, and no stabilizers.
2
If using direct element heating where a resistance heating element is in direct contact with wort, please only add
syrups at the end of the boil after the element is turned off for 60 seconds. We have had at least one report of a
high wattage element scorching the syrup on boil addition.
© Copyright 2013, Candi Syrup, Inc. All Rights Reserved.
syrup addition will not have a detrimental flavor impact on the syrups. CSI recommends
stirring-in syrups at flameout.
CSI’s Candi Syrup is filled and packaged under sterile conditions. If adding candi syrups to
primary or secondary the following steps are recommended:
1.
2.
3.
4.
5.
Sanitize the exterior of the packaging.
Mix a volume ratio of 2 parts candi syrup to 1 part water.
Boil on low heat for 15 minutes
Let cool to room temperature covered
Add to fermenter and gently stir
By adding water and boiling you are sterilizing the added water, (not the syrup), and creating a
more miscible solution. Adding syrup to a relatively cool primary or secondary fermentation
without dilution will not permit even mixing due to the viscosity change under cooler
temperatures. This may cause caking at the bottom of the fermenter.
Storage Recommendations
Candi Syrup can be stored sealed for about 6 months at room temperature, (although we’ve
tested it for much longer). Once opened it is recommended to use candi syrup within 30 days. It
can be stored in the freezer for up to a year without any detrimental effects. It will become very
viscous and thick but it will never freeze, (solid freezing temp of candi syrup is -82C).
Priming
Here at Candi Syrup, Inc. we use our own syrups when priming for bottle conditioned ales and
lagers. The one universal priming syrup that works well for all ales is Simplicity Candi Syrup™.
When priming darker ales any of the five premium candi syrups can be used. Below is a chart
with estimated results in volumes of CO2. For most Belgian ales it is recommended to use heavy
Belgian bottles or champagne bottles for long term storage at high carbonation3.
Volume CO2
2.3
2.4
2.5
2.6
Candi Syrup /
1 gal (grams)
Candi Syrup /
5 gal (grams)
Notes
28.0
29.0
30.0
31.0
140
145
150
155
Medium-Low carbonation
Good average carbonation for most dark Belgian ales.
3
Priming in an incorrect bottle style can result in bottles exploding and causing harm. Please prime with caution
using calibrated scales for priming sugar, heavy champagne bottles, proper equipment, and a temperature
controlled bottle storage area.
© Copyright 2013, Candi Syrup, Inc. All Rights Reserved.
2.7
2.8
2.9
32.0
33.0
34.0
160
165
170
High carbonation. Use heavy or champagne bottles.
CSI has had standard long-necks rated at 3.0 volumes CO2
break at this carbonation level. Use heavy or champagne
bottles
© Copyright 2013, Candi Syrup, Inc. All Rights Reserved.